Directions

Coat 2 six-cavity doughnut pans with nonstick spray. Preheat oven to 350 degrees F. Meanwhile, in a large bowl, combine flour, 1 1/2 cups granulated sugar, baking powder, ginger, and salt, and mix well. In a small bowl, whisk buttermilk, egg, canola oil, vanilla, and zest of 1 grapefruit to combine. Add wet ingredients to dry ingredients and stir. Spoon the batter into the prepared pans, filling each cavity a little more than three-quarters. Bake for 25 to 30 minutes. Let cool in pan for 5 minutes, then turn doughnuts out onto a wire rack to cool completely.

In a small bowl, whisk confectioners' sugar and juice until smooth. Set glaze aside. In a small saucepan, combine zest strips, 3 tablespoons granulated sugar, and 3 tablespoons water, and bring to a boil. Reduce heat to low and simmer mixture until sugar dissolves, about 5 minutes. Strain. Toss zest immediately in remaining granulated sugar until coated. Transfer to a cutting board and chop.

For each doughnut, carefully dip the top in glaze, then set on a wire rack, glaze side up, so excess drips off. Sprinkle immediately with chopped zest.